Turkey Marsala

4 Reviews
From the EatingWell Kitchen

Mushrooms of any type may be used in this elegant dish. Nutty-tasting, oven-roasted Brussels sprouts make a great side, as does quick-cooking barley or some brown rice.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 8 ounces turkey cutlets
  • 3 teaspoons canola oil, divided
  • 3 cups thinly sliced, mixed mushrooms, such as shiitake, oyster, chanterelle, white or cremini (6 ounces)
  • 1/4 cup Marsala, (see Note)
  • 1/4 cup reduced-sodium chicken broth, (see Tips for Two)
  • 1 teaspoon chopped fresh parsley

Preparation

  • Active

  • Ready In

  1. Whisk flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.
  2. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the turkey and cook until just beginning to color, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
  3. Increase heat to medium-high. Add the remaining 1 teaspoon oil and mushrooms; cook, stirring often, until softened, 2 to 4 minutes. Cover, reduce heat to low and cook, stirring occasionally, until the mushrooms are tender, 2 to 4 minutes.
  4. Increase heat to medium-high, add Marsala and broth; bring to a boil. Cook, stirring with a wooden spoon to scrape up any browned bits, until the sauce thickens slightly, 1 to 2 minutes. Reduce heat to medium-low, return the turkey to the pan. Cook, turning once, until the turkey is heated through, 1 to 2 minutes. Serve garnished with parsley.
  • ?Note: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. An opened bottle can be stored in a cool, dry place for months. Don't use the “cooking marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase marsala that's sold with other fortified wines in your wine or liquor store.
  • Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Nutrition information

  • Per serving: 213 calories; 8 g fat(1 g sat); 1 g fiber; 7 g carbohydrates; 31 g protein; 23 mcg folate; 45 mg cholesterol; 2 g sugars; 0 g added sugars; 66 IU vitamin A; 1 mg vitamin C; 9 mg calcium; 2 mg iron; 258 mg sodium; 394 mg potassium
  • Carbohydrate Servings: 1/2

Reviews 4

February 14, 2012
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By: EatingWell User
Delcious and Simple Made this for dinner and it turned out great! I added a little shallot in with the mushrooms and added 1 TBL of butter. The sauce is very flavorful. Timing of cooking turkey cutlets is perfect. Pros: Easy to make, not too many ingredients
January 05, 2012
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By: EatingWell User
Bland Marsala Think sauce with no flavor. Usually I love Eating Well recipes, but I will not make this one over. I ended up adding spices and butter after making it to try to liven it up. Will not make again. Pros: none Cons: runny, no flavor
December 08, 2011
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By: shawneegirl
Tastes Like the Real Thing! My husband and I just finished devouring this!! Absolutely awesome Marsala recipe!! Once I had the mushrooms cleaned & sliced, this dish only took under 20 minutes to prepare!! I did add one whole finely minced shallot to the pan & sauteed that for 2 minutes before adding the mushrooms. My husband said, ...this tastes f*****g awesome!!! I guess it's going in the regular rotation! Pros: Quick, Easy, Delicious!!
February 17, 2010
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By: EatingWell User
I made this for Valentines Day dinner, hubby and myself. WOW is all I can say. So easy and so delish! I used a pork tenderloin(1) and cut it into medallions. It was a fantastic dinner and being low fat, we could eat and not feel guilty. Make this if you want to show off!